Scalloped Eggplant (Aubergine)

• 1 large eggplant, peeled and diced
• 13 cup milk
• 1 (10 ounce) can cream of mushroom soup
• 1 egg, slightly beaten
• 12 cup onion, chopped
• 34 cup herb stuffing mix
• 12 cup herb stuffing mix
• 2 tablespoons butter, melted
• 1 cup sharp cheddar cheese, shredded

1. Cook diced eggplant in boiling salted water until tender, about 6-7 minutes.
2. Drain.
3. Meanwhile, stir milk into soup.
4. Blend in egg.
5. Add eggplant, onion and stuffing.
6. Toss lightly to mix.
7. Turn into greased 2 quart baking dish and cover with cheese topper:.
8. Finely crush 1/2 cup stuffing mix and melted butter.
9. Sprinkle over casserole.
10. Top with 1 cup cheese.
11. Bake at 350 for 20 minutes.

eggplant, milk, cream of mushroom soup, egg, onion, herb stuffing mix, herb stuffing mix, butter, cheddar cheese

Taken from www.food.com/recipe/scalloped-eggplant-aubergine-239364 (may not work)